Directions: In a medium pot, combine soymilk, cumin, and chili powder. Add all three cheeses, breaking the cheese wedge into pieces. Bring to medium-low heat. Cook and stir until sauce is hot and uniform, about 5 minutes. Stir in shrimp and cook and stir until hot, about 3 minutes.

Evenly lay chips on a large microwave-safe plate. Microwave for 30 seconds, or until warm.

Give cheese-shrimp mixture a stir, and spoon over chips. Top with salsa or pico de gallo, jalapeño slices, and sour cream. Consume immediately!

Sometimes, when perusing a menu, we'll see something that sounds so crazy delicious, we’ll actually consider casting aside concern for whether the stats are smart. But BE WARNED! These nachos are SO not worth it for many reasons. We tried 'em and were pretty disappointed. Sorry, Red Lobster -- we're impressed with some of your other offerings, but not this! Our order was insanely salty, the shrimp were mushy, and the cheesy goo was crazily and weirdly oily. Plus, there wasn't nearly enough pico de gallo. We counted 35 chips in our order -- definitely more like a two-serving starter than a group appetizer. So we set out to make a similarly sized plate of nachos with better stats and better taste. The good news? We succeeded. The bad news? Our nachos disappear FAST...

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*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark.